Another asparagus prep attempt

The 2+ hour slow roasting method doesn't work during the week (even for my quite high tolerance for time-consuming dishes), so I tried an alternate approach last night with the last of the asparagus.

This time I put the peeled stalks in a pan with some butter and a bit of salt and cooked covered over medium-low/low heat for an hour. This yielded a quality between the slow-roasted and the sauteed asparagus. The flavor was quite nice except for some residual bitterness, particularly near the bottom of the stalks.

Next time I will try the standard approach of boiling the stalks; it sounds boring, but maybe it helps pull out the bitterness.